Method

Drain the shiitake mushrooms, reserving the soaking liquid. Remove the stems and thinly slice the caps. Set aside.

Heat the sesame oil in a heavy-based frying pan over low heat and sauté the onion for 5 minutes, or until soft and translucent. Add the shiitake soaking liquid, mushrooms, mirin and shoyu and simmer for 10 minutes. Add the kuzu mixture, stirring for 2 minutes, or until the sauce thickens. Remove from the heat, then stir through the spring onion and ginger juice to serve.

Note

Grate a 4 cm knob of ginger, place in a muslin cloth (cheesecloth) and squeeze out the juice.